Whole Roasted Sea Bass With Lentils
Yield: 4 servings
Active Time: 20 minutes
Total Time: 50 minutes
1 sea bass, scaled and cleaned, with head still attached
1 large bunch oregano
Maldon salt and pepper
7 cloves garlic
2 cups cherry tomatoes, cut in half
10.5 oz French green lentils (du Puy)
1 sprig sage
2 handfuls arugula, mint, parsley, and basil, finely chopped
Place in the oven to roast for 25 to 30 minutes. When cooked, the flesh should come away from the bone without any resistance.
Meanwhile, heat 4 tablespoons olive oil in a skillet over medium heat. Add 4 cloves minced garlic and cook for a minute or two but not to color, then add the sliced cherry tomatoes. Season with salt and pepper and let simmer, stirring occasionally, for about 10 to 15 minutes.
Wash lentils and place in a medium-sized saucepan and cover with cold water. Add the sage and 3 remaining whole garlic cloves. Bring to a boil and then turn down heat to simmer for 20 minutes, or until cooked al-dente. Drain and discard sage leaves and garlic. Add lentils to tomato sauce, pour in another tablespoon or two of olive oil and season with Maldon salt and pepper. Stir in fresh cut herbs.
To serve, spoon lentils onto plate and serve fish on top. Serve with lemon slices.
Photo credit: Paul Delmont